INDIAN TANDOORI CHICKEN
This is an authentic recipe for Tandoori chicken. Serve with long grain Basmati rice, cucumber salad, grilled veggies, roasted corn on the cob and finish off the meal with Kulfi (Indian ice cream).
Provided by Simmi Gupta
Categories World Cuisine Recipes Asian Indian
Time P1DT45m
Yield 4
Number Of Ingredients 13
Steps:
- Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.
- In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better).
- Preheat an outdoor grill for medium high heat, and lightly oil grate.
- Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.
Nutrition Facts : Calories 355.8 calories, Carbohydrate 13.7 g, Cholesterol 101.7 mg, Fat 18.8 g, Fiber 3.3 g, Protein 35.6 g, SaturatedFat 5.6 g, Sodium 733.5 mg, Sugar 6 g
SPINACH-AND-GARLIC LENTILS
This bright and satisfying lentil side dish will make you forget you ever had a dull brown one. We use orange lentils, which cook fast, and finish the whole dish with a garlic-spice butter drizzled on top.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield about 9 cups
Number Of Ingredients 12
Steps:
- Combine the lentils, tomato, 2 cloves of garlic, ginger, serrano chile, turmeric and 6 cups water in a large saucepan. Bring to a high simmer and cook, occasionally whisking vigorously, until the lentils are tender and begin to fall apart and the mixture is like a thin porridge, 15 to 18 minutes. Add the spinach to the pan in batches and stir until wilted. Add the lemon juice and 1 1/2 teaspoons of salt. Remove from the heat.
- Melt the butter in a small skillet over medium heat. Add the remaining clove of garlic and the cumin seeds and mustard seeds. Swirl until the garlic and is golden and fragrant, about 3 minutes.
- Pour the lentils into a large serving bowl and drizzle with the garlic butter. Serve hot.
Nutrition Facts : Calories 260 calorie, Fat 6 grams, SaturatedFat 2.5 grams, Cholesterol 10 milligrams, Sodium 400 milligrams, Carbohydrate 37 grams, Fiber 9 grams, Protein 16 grams, Sugar 2 grams
CHICKEN TANDOORI
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the broiler. Make shallow cuts in the chicken thighs with a sharp knife. Toss the chicken with the lemon juice and 1 1/2 teaspoons salt in a large bowl.
- Pulse 2 tablespoons yogurt, the vegetable oil, onion, garlic, ginger, tomato paste, coriander, cumin, 11/2 teaspoons paprika and 1/2 teaspoon salt in a food processor to make a paste. Toss the chicken in the mixture and let marinate 15 minutes.
- Place the chicken on a foil-lined broiler pan. Broil, turning once, until slightly charred and a thermometer inserted into the center registers 165 degrees F, 5 to 6 minutes per side.
- Meanwhile, combine the remaining 1/2 cup yogurt and 1/4 teaspoon paprika, the cilantro and a pinch of salt in a bowl. Top the chicken with the yogurt sauce and serve with rice, if desired.
- Per serving: Calories 237; Fat 9 g (Saturated 2 g); Cholesterol 115 mg; Sodium 1,266 mg; Carbohydrate 8 g; Fiber 2 g; Protein 30 g
GARLIC SPINACH
All the green flavor you love with tasty garlicky goodness.
Provided by Danni
Categories Side Dish Vegetables Greens
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Heat the butter in a skillet over medium heat. Stir in the garlic; cook and stir until the garlic is fragrant, about 2 minutes. Add the spinach a few handfuls at a time, stirring until wilted before adding more, about 5 minutes. Stir in the lemon juice, and season with garlic salt.
Nutrition Facts : Calories 65.5 calories, Carbohydrate 6.8 g, Cholesterol 7.6 mg, Fat 3.5 g, Fiber 3.2 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 586.4 mg, Sugar 0.6 g
THREE CUP CHICKEN WITH GARLIC SPINACH
Provided by Food Network
Time 50m
Yield 2 to 4 servings
Number Of Ingredients 15
Steps:
- For the rice: Rinse the jasmine rice until the water runs clear, to remove excess starch. Place the rinsed rice in a heavy-bottomed saucepan and add 2 1/2 cups water. Bring to a boil, cover tightly with a lid and reduce the heat to low. Cook for 15 to 20 minutes. Remove from the heat, keep covered and set aside until ready to serve.
- For the chicken: Meanwhile, heat a wok over high heat and add the peanut oil. When it begins to smoke, add the garlic and ginger and stir-fry quickly for a few seconds. Then add the chicken and let it settle in the pan for 30 seconds before stir-frying for 2 to 3 minutes until it browns.
- Add the soy sauce, rice wine and toasted sesame oil; reduce the heat to medium and cook for 6 minutes. Stir well and add the brown sugar. Bring to a boil, then turn down the heat to medium-low and simmer until the sauce is reduced to a thick, sticky consistency and the chicken is cooked through, about 5 minutes. Turn off the heat, stir in the basil leaves and allow them to wilt slightly.
- For the spinach: In a separate pan or another wok, heat the peanut oil over medium-high heat. Add the garlic and saute until fragrant. Add the spinach leaves and toss with tongs, or chopsticks until wilted (adding a splash of water to facilitate cooking if desired), 2 to 3 minutes.
- When ready to serve, uncover the pan of steamed rice. Using a fork, fluff up the rice and divide among 4 plates. Serve with a generous portion of the chicken, garnish with chile rings and more basil leaves, if desired. Serve the spinach on the side.
TANDOORI CHICKEN WITH GARLIC SPINACH
Another recipe from CSIRO cookbook. Preparation time does not include marinating. Was not overly impressed with the garlic spinach, but loved the chicken!!
Provided by Jacqui from Oz
Categories Chicken Thigh & Leg
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Marinate chicken in a mixture of tandoori paste, cumin, lemon juice, two-thirds of the yoghurt and two-thirds of the garlic for at least 3 hours.
- Preheat oven to 180c. Line 2 baking trays with baking paper and thread chicken pieces onto skewers (soak skewers in water for 30 mins to prevent burning).
- Heat oil in non-stick frypan to medium and saute onion until soft, then transfer to one of the baking trays.
- Increase heat of frying pan and cook chicken skewers for 2 minutes one side and 1 minute the other side. Transfer these to the second baking tray and bake for 6-8 minutes. Put onion into oven for final 2 minutes of cooking time.
- Meanwhile, bring water to simmer in a large saucepan. Add spinach and cook, stirring gently, until limp. Add the remaining garlic and stir to combine.
- Toss coriander and warm onion to combine.
- Serve wilted spinach topped with onion mixture and chicken skewers, and offer lemon wedges, chutney and remaining yoghurt.
Nutrition Facts : Calories 365.7, Fat 12.1, SaturatedFat 3.4, Cholesterol 172, Sodium 306.1, Carbohydrate 16.1, Fiber 2.6, Sugar 9.8, Protein 47.4
ROASTED CHICKEN WITH FRESH GARLIC AND SPINACH STUFFED UNDER THE SKIN AND WILD MUSHROOM MASHED POTATOES
Steps:
- Mix thoroughly and reserve for seasoning the chicken.
- Preheat oven to 340 degrees. Brown off the garlic lightly in olive oil and place to the side. Then saute your spinach quickly until starts to wilt. Remove from the flame and add to lightly browned garlic. Chill. Slide your fingers in between the skin and the breast meat of the chicken. Neatly slide your spinach and garlic mixture in between the skin and the breast meat. Truss your chicken and lightly sprinkle some of your herb mixture over the top of chicken and rub with olive oil. Bake in a pre-heated 340 degree oven for about 45 minutes.
- While the potatoes are still warm add your heated milk, butter, mushrooms, and demi-glace. Mix thoroughly until incorporated.
SPINACH STIR FRY WITH GARLIC
Make and share this Spinach Stir Fry With Garlic recipe from Food.com.
Provided by threeovens
Categories Spinach
Time 10m
Yield 2 , 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a wok or large skillet over medium high heat. Add garlic and cook 1 minutes. Add spinach, soy sauce, vinegar and sugar; stir fry 2 minutes until spinach begins to wilt.
- Sprinkle with sesame seeds and serve.
TANDOORI CHICKEN SANDWICHES
Categories Sandwich Chicken Ginger Marinate Yogurt Lunch Summer Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 18
Steps:
- For Sandwiches:
- Arrange boneless chicken breasts in single layer in large glass baking dish. Sprinkle with fresh lemon juice: season with salt. Mix plain yogurt, chopped fresh ginger, chopped garlic, ground cumin, ground coriander, cayenne pepper and turmeric in medium bowl. Pour yogurt marinade over chicken breasts and turn to coat. Cover chicken and refrigerate 3 to 8 hours.
- Prepare barbecue (medium-high heat) or preheat broiler. Remove chicken breasts from marinade (do not wipe clean). Grill or broil chicken until just cooked through, about 5 minutes per side. Cool slightly. (Chicken can be prepared up to 2 hours ahead. Cover and let stand at room temperature.)
- Lightly toast (or grill) sourdough bread. Spread 1 side of each piece of bread generously with Indian Spiced Mayonnaise. Slice chicken breasts diagonally. Place slices of 1 breast atop each of 6 sourdough bread slices. Top with remaining bread slices. Cut chicken sandwiches in half. Serve sandwiches warm or at room temperature.
- For Mayonnaise:
- Combine 1 cup mint leaves, 1 cup cilantro leaves, minced jalapeño chili and chopped onion in work bowl of processor. Process until very finely chopped. Mix in cider vinegar. Add mayonnaise and process just until combined. Season mayonnaise to taste with salt and pepper. (Mayonnaise can be prepared 3 days ahead. Cover tightly and refrigerate.) Makes about 1 scant cup.
SAUTEED CANNELLINI WITH SPINACH AND GARLIC
Make and share this Sauteed Cannellini With Spinach and Garlic recipe from Food.com.
Provided by SarasotaCook
Categories Beans
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Saute -- In a large pan, heat the oil. Add the garlic, onion and red pepper and saute for 2-3 minutes on medium until slightly soft.
- Beans and spinach -- Add the beans, seasoning and saute on medium high to high until cooked through, about 5 minutes. As they cook I like to take a fork and slightly mash the beans a bit to get a good consistency. I like to get them a little crisp and browned but not fried dark brown. Just a light browning is good. Add the spinach and break up as it cooks. If too dry you can use a little white wine, chicken broth or just water to loosen the sauce if necessary. Garnish with some good olive oil and ground pepper.
GARLIC SAUTEED SPINACH (INA GARTEN)
I saw Ina make this super easy side dish a few weeks back. It is easy, delicious and very tasty. From: Food Network / Barefoot Contessa Family Style. The beauty of this that I have halved the recipe and just made enough for the 2 of us.
Provided by Chicagoland Chef du
Categories Vegetable
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
- In a very large pot or Dutch oven, heat the olive oil and saute the garlic over medium heat for about 1 minute, but not until it's browned.
- Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. *At this point Ina turned off the flame/ heat source, covered the pan and let it wilt until ready to serve. This is how I made it and it worked beautifully.
- Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted.
- Using a slotted spoon, lift the spinach to a serving bowl and top with the butter, a squeeze of lemon, and a sprinkling of sea or kosher salt. Serve hot.
Nutrition Facts : Calories 91.3, Fat 6.9, SaturatedFat 1.9, Cholesterol 5.1, Sodium 672.5, Carbohydrate 7.1, Fiber 3.5, Sugar 0.5, Protein 3.7
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